Proper Hot & Cold Holding Temperatures | 4.00 |
Proper Cooling Methods | 4.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Adequate food storage; Food storage containers identified | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Thermometers Provided And Accurate | 1.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |